No more attempts ...I am satisfied with the results. Yes, the basic eggless vanilla cupcake. After several trials I came up with a fool proof recipe which works great and it tastes absolutely delicious. The texture of the cake is very light and super moist. Yours and my search and trials for eggless vanilla cupcake/cake recipe ends here :) The most important thing in this is cake flour; I strongly recommend using cake flour instead of all purpose flour. I do not want my cake to be dry, oily, dense and also noooooooo trace or taste of baking soda (I don't like the soapy after taste) :(

You can see the trials I did in the below picture and results. Another important thing is that there is no butter in this cake, the oil in cake keeps it moist. Even though this cake is light, airy and tasty it does not match with the cake that has egg. Trust me; this is a treat for those who don't eat eggs. This is sure a keeper recipe for me, will use it when I plan to do eggless for any occasion. It’s really easy to do eggless baking ... so go ahead and try if you like this recipe and let me know how it turned out :)

How to make Cake Flour??1. For every 1 cup of flour remove 2 Tbsp of flour.2. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (Replacing the tablespoons of flour taken out).3. Sift 5-6 times and it's ready-to-use cake flour.

You can do this cake flour for 2 or 3 cups and store it in the air tight container. Use the amount that is recommended in the recipe.

BEST EVER EGGLESS VANILLA CAKE/CUPCAKE

Ingredients:

This recipe yields 5 to 6 cupcake. See the note for Variations and for vegan substitute.

1. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.2. In a small bowl add milk and vinegar mix them and keep it aside for a minute.(If you are using Yogurt use them instead of milk and vinegar) In the same bowl mix other wet ingredients and give it a whisk.3. Now make a well in the center of the dry ingredients and stir in the wet ingredients.4. Stir the mixture together using a whisk without lumps. But do not over do it.5. Fill the cupcake liners about 2/3rd full with batter. Preheat the oven to 350 f.6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.7. Cool the cupcake completely and frost with your favorite frosting.

For Frosting:

You can frost the cupcake with your favorite frosting like butter cream, cream cheese or chocolate ganache according to your preference.

But since I wanted to make the frosting very light, I frosted with whipped cream and dusted with few coconut flakes.

Variation in cupcake :

1. You can also use Soy milk, almond milk or coconut milk in the place of milk in the recipe for vegan option.2. You can also add orange or lemon zest to get the zesty aroma.3. You can also add tsp of cinnamon to make it cinnamony and frost with chocolate ganache..it taste absolutely divine.4. You can also add chocolate chips or frozen berries to make it chocolate chip cupcake or berry cupcake !!!

I just made this recipe but my cupcakes have a crispy crust and they rise with an odd shape. The top of the cupcakes protrude upwards and it's kinda difficult to put icing on top unless I cut away the protruding part. I like the taste but it seems like the shape is giving me some problems :( Any advice? Any help would be appreciated! :)

1. For crispy crust - You're either baking them too long or your oven is too hot. Lower oven temp 25ºF. Do you have the oven rack in the middle of the oven and not higher? Keep it in the middle rack. Are you using granulate fine sugar ?? If your sugar is with larger granules, measure it and slightly powder it. So that it dissolves in the batter easily while mixing. 2. Fill the cupcake liner only upto 2/3 rd of it(this is must) , if you fill more than that it rises with odd shape.3. Do not mix the batter too long.

Hope this helps, Let me know how it came out when you get a chance to try next time.

The cupcakes looks so delicious and moist just like a regular cupcake,and also thanks for sharing the cake flour ingredients. Am planning to try the the vanilla one in cake form.Plz tell about the oven heat & baking time for that vanilla cake.

@ Anonymous I am glad you liked the chocolate cupcake. For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

@ Anu For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

I followed ur recipe for chocolate cupcake eggless one, but i forgot to add sugar in the dry ingredient,after mixing the wet and dry, when i tasted the batter, i realized i missed out the sugar and so added it later :-( after the cupcake was baked, when i removed the cupcake liner, the cupcake was not in shape i mean the bottom was not stiff... will try out again, i think its because of the sugar i added in the end. Let me try again..thank you, btw this post was passed on to me by Hiral in HBG...Thanks, Divya

Hi, I made this recipe (doubled) as a cake last week for my son to share at our daycare centre (we need to have egg-free baking to accommodate children with allergies). It came out perfectly and everyone loved it. Thanks for the recipe!

using this recipe, my aqua ombre cake turn out wonderfully, thank you! Also, after baking the cake i sprayed it with a sugar-water mix to help keep it moist.https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/936935_482877871787387_783210124_n.jpg

I do not know where I went wrong.. My batter was like that of a dough.. I used 120 gms flour, 60 gms sugar, milk 1/2 cup and the other ingredients as suggested.. but the consistency was not right.. what would have gone wrong.. pls help..I used the standard measuring cups for the wet ingredients..

@ Asha! Pavithra would be the best to comment.. but in my limited baking knowledge, you could add a little more milk, the thumb rule in baking a cake is the batter should be of dropping consistency, if you drop the batter from a spoon it should fall effortlessly! Hope this helps!

Pavithra,wow.. beautiful,mouthwateringcupcakes and ur clicks are amazing .I am going to try this recipe this week. Can you plz tell me which frosting is good for a vanilla cakes. Coz i got a 3kg fondant b'day cake order they want a vanilla cake and this is my first order. Can plz tell me which frosting (as filling)will go with vanilla fondant cake

This really was a fantastic recipe.. The cupcakes came out fabulous. I increased the recipe to 60 cupcakes for my sons school event and had no problems. Best yet is that the recipe is very economical without butter and eggs at that quantity. Thanks for sharing!

This is the best eggless cupcake recipe available....the cuppies are really light...airy and they dome so well....by substituting the milk and vinegar with flavored yoghurts there are endless possibilities....the only problem tht i had was that they weren't sweet enough...but tht can be sorted out by using ganache or buttercream to top these beauties instead of whipping cream....this recipe is a keeper....thank you ma'am for sharing this with the world....superbig hug....God bless you.... Tomy

I just made these cupcakes today, because majority of homemade vanilla cupcakes taste like sugar cookies, oil or eggs. So, I gave this a try and it surpassed my expectations tremendously! !! I was so happy with the small taste tester one bowl ingredients, so if it didn't work out, it would be fine. Wonderful and delicious ! Thank you

Hello,I've just made your recipe and it looks great. Can I double and triple the recipe, if I want to make more, or do I proceed with separate bowls? Since I'm using baking soda and vinegar I know I have to proceed fast for baking. Thanks for your response.Cheers,Celine

Hey! I'm making a cake for my cousins first birthday and I don't have a scale at home! So I was wondering if you could tell me how much 120gm of your cake flour would be in cups. I would really appreciate it! Thanks.

hie..thanks for sharing the recipe .. i made the cupcakes but had an issue..i used the cake flour is uve mentioned.. sieved it four times to incorporate air too..but the cupcakes are dense.. and not tht moist.. they also have cracks on the top :(kindly help me.. really want to get this right .. thankyou

Tried this, It was super moist!! One observation- I felt the oil added was bit excess. my cupcake liners were ozzing out oil after the cupcakes were done. Also I thinkni should add powdered sugar instead of granulated sugar.

Tried this, It was super moist!! One observation- I felt the oil added was bit excess. my cupcake liners were ozzing out oil after the cupcakes were done. Also I thinkni should add powdered sugar instead of granulated sugar.

I rarely comment on blogs but have to say thank you for this brilliant recipe- I needed a few egg-free cupcakes for my son's party and made another recipe earlier in the day which completely (literally) flopped. I gave these a try and watched in amazement through the oven door as they rose perfectly, evenly- they are moist and light and tasty. Thanks for a winner recipe!